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- 1
Cook the Sweet Potatoes
Preheat your oven to 400 degrees F. Poke each sweet potato several times with a fork and set them on a foil-lined baking sheet. Roast for 45-60 minutes until a butter knife slides through with no resistance. Let them cool just enough to handle, then scoop the flesh out of the skins — you want about 5 cups total. Short on time? Peel and chop the sweet potatoes into 1-2 inch pieces, boil in a large pot of water for 25-30 minutes until fork-tender, then drain really well.
- 2
Make the Sweet Potato Filling
Add the cooked sweet potato to a large bowl. Mix in 5 tablespoons of butter, the milk, 3/4 cup of the brown sugar, 1 1/2 teaspoons of the kosher salt, the vanilla extract, the lemon juice, and both eggs. Mash everything together with a potato masher until smooth — or use a hand mixer if you want it extra fluffy. Spread the mixture evenly into a 9x13-inch baking pan.
- 3
Make the Pecan Streusel
Preheat your oven to 350 degrees F. In a large bowl, whisk together the flour, remaining 1/2 cup brown sugar, the granulated sugar, remaining 1/2 teaspoon kosher salt, cinnamon, nutmeg, and cardamom. Stir in the pecans. Melt the remaining 8 tablespoons (1/2 cup) of butter, pour it over the dry ingredients, and stir until everything looks like wet sand. Squeeze handfuls together and crumble them in big, generous chunks over the sweet potato layer — don't be shy.
- 4
Bake and Serve
Bake at 350 degrees F for 25-30 minutes, until the streusel looks dry, crumbly, and lightly golden. If you want extra crunch on top, sprinkle a small handful of additional pecans over the casserole at the 15-minute mark — adding them from the start will burn them. Serve warm straight from the pan.
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Sweet Potato Casserole with Pecan Streusel
Created by: HomeCooking
Ingredients
- 2 1/2 lb sweet potatoes
- 13 tbsp butter
- 1/2 cup milk
- 1 1/4 cup brown sugar
- 2 tsp kosher salt
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 eggs
- 1 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cardamom
- 1 cup pecans
Instructions
- Cook the Sweet PotatoesPreheat your oven to 400 degrees F. Poke each sweet potato several times with a fork and set them on a foil-lined baking sheet. Roast for 45-60 minutes until a butter knife slides through with no resistance. Let them cool just enough to handle, then scoop the flesh out of the skins — you want about 5 cups total. Short on time? Peel and chop the sweet potatoes into 1-2 inch pieces, boil in a large pot of water for 25-30 minutes until fork-tender, then drain really well.
- Make the Sweet Potato FillingAdd the cooked sweet potato to a large bowl. Mix in 5 tablespoons of butter, the milk, 3/4 cup of the brown sugar, 1 1/2 teaspoons of the kosher salt, the vanilla extract, the lemon juice, and both eggs. Mash everything together with a potato masher until smooth — or use a hand mixer if you want it extra fluffy. Spread the mixture evenly into a 9x13-inch baking pan.
- Make the Pecan StreuselPreheat your oven to 350 degrees F. In a large bowl, whisk together the flour, remaining 1/2 cup brown sugar, the granulated sugar, remaining 1/2 teaspoon kosher salt, cinnamon, nutmeg, and cardamom. Stir in the pecans. Melt the remaining 8 tablespoons (1/2 cup) of butter, pour it over the dry ingredients, and stir until everything looks like wet sand. Squeeze handfuls together and crumble them in big, generous chunks over the sweet potato layer — don't be shy.
- Bake and ServeBake at 350 degrees F for 25-30 minutes, until the streusel looks dry, crumbly, and lightly golden. If you want extra crunch on top, sprinkle a small handful of additional pecans over the casserole at the 15-minute mark — adding them from the start will burn them. Serve warm straight from the pan.